Use a countertop mixer with the dough hook attachment, can also be made by hand. Combine Yeast, Water, Honey, Oil and Salt.

Add the flour and mix until the dough is formed. Turn out the dough and kneed to a smooth uniform dough.

Place the dough in a bowl in a warm place to proof, this will take a while (about an hour)and is subject to the temperature and yeast, the dough should double in size.

When proofed, knock back and kneed back into a nice ball.

Cut into two and form into a “pizza” shape.

Rub with olive oil and place on a medium grill. Turn frequently to prevent burning and cook on both sides until light brown about 6 to 10 mins.

Crème Fraiche:Combine the cream and buttermilk, leave in a warm place for 24 hours, I like to add a little lemon zest as well although optional.To Serve:Spread crème fraiche over the freshly grilled bread; cover the bread with smoked salmon finish with chopped chives and a spoon of crème fraiche. Enjoy!